We've given our classic toad in the hole recipe a vegetarian twist, by using meat-free sausages as opposed to pork. Be sure to leave the mixture to rest to guarantee fluffy batter, and add fresh thyme leaves for extra flavour.
Serve with lashings of homemade onion gravy and simply steamed seasonal veg for a comforting, crowd-pleasing meal.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
520
Ingredients
4 medium eggs
150 g plain flour
300 ml milk
4 thyme sprigs, leaves picked
8 vegetarian sausages, we used Linda McCartney's, see GH Tip
2 red onions, cut into 8 wedges
2 Tbsp. vegetable oil
100 g red onion chutney
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Make the batter by whisking together the eggs and flour until smooth. Slowly add the milk, whisking until smooth. Whisk through the thyme and plenty of seasoning. Leave to stand until needed.
Step 2Put the sausages, red onions and oil into a 25.5 x 35.5cm (8 x 14in) roasting tin, and cook in the oven for 15min, until browned.
Step 3Once browned, remove tin from oven and carefully pour in the batter. Dollop over the chutney and return to the oven for 30-35min, until deep golden and puffed up. Serve with a green salad and mustard, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
